Add softened butter to food processor; blend until smooth.
Add sugar, brown sugar and vanilla and blend until fully incorporated.
Add pumpkin and mix.
Sift dry ingredients into a mixing bowl.
Add to pumpkin mixture.
Mix until incorporated, being careful not to over mix.
Add almond milk and mix until a soft dough is formed.
Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight).
Scoop out heaping 1 Tbsp amounts of dough and roll into balls.
Place on a baking sheet, fitted with parchment paper, 2 inches apart to allow for spreading.
Dip a glass into sugar and then gently smash the cookie ball down into a disc.
Bake on the center rack for 10-12 minutes or until slightly golden brown.
Let rest on pan for a few minutes.
Then transfer to a cooling rack to cool completely.

With an electric blender or food processor, first chop the scallions.
Add the rest of the solid ingredients with just enough of the liquids to blend (do not pureé).
Mix beet borsht through vinegar or lemon juice in a large bowl or 5 quart saucepan.
Add vegetable mixture.
Season to taste with salt and pepper.
Chill several hours.

Bring lemons to room temperature.
Roll lemons against counter to soften rinds.
Halve and juice the lemons.
Pour juice in a covered container and refrigerate.
Cut lemon rinds into 1-inch chunks.
Toss with sugar in a non-reactive mixing bowl, cover tightly with plastic wrap.
Let stand at room temperature, stirring once every 45 minutes, until sugar is completely dissolved, approximately 3 hours.
Add 1 cup of reserved lemon juice to the rind mixture.
Stir well, then strain through a non-reactive strainer or piece of cheesecloth into a glass container.
The lemonade mixture can be refrigerated for up to 1 week.
To serve, pour concentrated lemonade and cold-brewed tea into a pitcher, stir.
Serve in glasses filled with ice.

Slice potatoes into 1/2 inch thick rounds.
Spread in a single layer in parchment fitted baking sheets.
In a small bowl, mix olive through cumin.
Brush oil mixture on the potato rounds.
Bake until tender and slightly crisp, about 25-30 minutes.
Transfer to a serving platter.

Preheat oven to 400°F
Line baking sheet with parchment paper.Remove ends from Brussels sprouts and cut in half.
Transfer Brussels sprouts to baking sheet.
Toss with olive oil and sprinkle with salt.
Roast in oven for 15 – 20 minutes, until lightly browned.
Combine red cabbage and carrots in a large bowl.
Add apple cider vinegar, sprinkle with salt and toss to combine.
In a small bowl, combine the mayonnaise, chili powder and lemon juice.
Stir until smooth.
Warm black beans in a small saucepan on stove, or in a microwavable bowl in the microwave until warm.
Mash beans slightly.
Spread on warmed tortillas.
Top with cabbage mixture and Brussels sprouts.
Drizzle with mayonnaise mixture.

Serves 6Note: Can substitute thinly sliced lettuce for the cabbage. May use vegetarian black refried beans instead of the black beans.

Yoga is complete, permanent, unstained, and immovable. It’s been with humans for thousands of years, it’s here now and always will be. It doesn’t need to grow and certainly doesn’t need an ignoramus like me trying to improve it.

However, the business of yoga is a totally different beast. It’s like all other businesses—they come and go. The business of yoga isn’t important, but the study of yoga is. I’d love to see yoga studios become a place of study, introspection, and reflection, where asana was not offered but lectures, Jnana Yoga, and Karma Yoga were shared.

Yes, of course I will tend to the ‘hustle,’ because after all I am The Godfather of Yoga Rocks. I just have to keep in mind that the great business that I’ve been able to grow can’t take me away from the guy I really need to know. Personally, I’d like to see myself become more involved with the world inside of me that needs some ‘fixing.’ I think of U2 singing ‘I still haven’t found what I’m looking for.’ I don’t want to sing that song and feel that chorus for the rest of my life. I want to find what I have buried away underneath all my insecurities, fears, and attachments.

Where does Yoga need to go in the next decade? Nowhere, but I certainly need to live it more.

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About Eric Paskel

Eric Paskel has earned Masters degrees in Clinical Psychology as well as Marriage and Family Therapy. He has taught stress management classes for Chrysler Corporation. Eric is a "touring" teacher leading seminars at national and international conferences.